Spicy Stick to the Ribs Bean Sausage Casserole
Warm, hearty, and packed with bold flavors, the Spicy Stick to the Ribs Bean Sausage Casserole is the ultimate comfort food for chilly evenings. This easy-to-make dish combines smoky sausage, tender black and kidney beans, vibrant veggies, and a medley of spices like paprika and cumin for a mouthwatering kick. A touch of hot sauce adds heat, while a topping of melted cheddar cheese (optional) takes it to the next level of indulgence. Perfectly crafted to satisfy a crowd, this one-pot recipe bakes to perfection, offering convenience alongside flavor. Serve with a sprinkle of fresh parsley for a pop of color and freshness – it's a guaranteed favorite for family dinners or potlucks. Ideal for fans of spicy casseroles, hearty bean dishes, and easy comfort food recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage (sliced into coins)
- 1 medium yellow onion (diced)
- 1 medium bell pepper (diced, any color)
- 3 garlic cloves (minced)
- 14.5 ounces canned diced tomatoes (with juices)
- 15 ounces canned black beans (drained and rinsed)
- 15 ounces canned kidney beans (drained and rinsed)
- 2 tablespoons hot sauce (adjust to taste)
- 1 teaspoon paprika
- 1 teaspoon cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup low-sodium chicken stock
- 1 cup shredded cheddar cheese (optional topping)
- 2 tablespoons fresh parsley (chopped, optional garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet or oven-safe casserole dish, heat the olive oil over medium heat.
Add the sliced sausage to the skillet and cook for 4-5 minutes, stirring occasionally, until browned. Remove the sausage and set aside.
In the same skillet, add the diced onion and bell pepper. Sauté for 4-5 minutes, until softened.
Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
Stir in the diced tomatoes (with their juices), black beans, kidney beans, paprika, cumin, smoked paprika, salt, and pepper.
Add the cooked sausage back into the skillet, along with the hot sauce and chicken stock. Stir to combine.
Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the flavors to meld together.
If using an oven-safe skillet, smooth the mixture into an even layer; if not, transfer the mixture to a greased 9x13-inch baking dish.
Top with shredded cheddar cheese, if desired.
Transfer to the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes.
Garnish with chopped fresh parsley before serving, if desired.
Nutrition Facts
Calories |
2290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.5 g | 194% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 6568 mg | 286% | |
| Total Carbohydrate | 129.9 g | 47% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 32.8 g | ||
| Protein | 99.3 g | 199% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1182 mg | 91% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3518 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
